Chop green chillies into long pieces with an incision in between and chop ginger to fine pieces.

Heat oil in a pan and add methi followed by saunf,after it crackles add chopped ginger and green chilies,saute for a few seconds.add amla segments,salt and turmeric and saute for couple of minutes on a low flame.Add powdered jaggery,chilli powder and give a nice stir.(adjust spices to suit your tastebuds)cover and cook for another few minutes.

Sunday, 23 November 2014

This is one of the simplest accompaniment that goes good with rice.Sarupkari is something that is like a soup with beans in it.It gets ready in minutes and outcome is so tasty and healthy and packed with whole lot of nutrition that nothing can comfort u on a tired /lazy day or when you are clueless what to cook,or When you are out of stock of veggies at home.

Ingredients:

Whole green moong 1/2 cup

Salt to taste

Garlic flakes 5-6

Red chillies 3-4

Water to pressure cook 3 cups (approx)

Oil 1 tbsp.

Method:

Wash green moong and pressure cook adding water (just after the first whistle is about to start,turn the flame to sim,cook for 5 minutes.while switching off turn to high,when the whistle is abt to blow,switch off.)

once the pressure is down,transfer the boiled daal to a soup pot,add salt and bring to boil

in a small frying pan take the mentioned amount of oil and heat it up. Add garlic(lightly crushed),let it turn brown.add chillies(break into pieces),let it also roast.

Friday, 21 November 2014

This is a simple yet yummy side dish prepared with brinjal(vaingan ,in Konkani).It is called brinjal in the East,whereas in the Western world it is popularly known as Aubergine/Eggplant.Each variety has its own nomenclature.It is a low calorie vegetable with a healthy nutritional profile.i have used the purple striped ones here.

Ingredients:

Brinjals(M) 2 nos

Onion (L) 1

Oil 1tbsp

Mustard seeds 1tsp

Jeera 1/4 tsp

Urad daal 1/2 tsp

Garlic 3-4 flakes

Turmeric powder 1/2tsp

Salt to taste

Jaggery 2 pinches

For masala:

Byadagi chillies 4

Coriander seeds 1 tsp

Dry coconut gratings(optional) 1tbsp

Thick tamarind pulp 1 tsp

Method:

Wash and chop the brinjals into bite size pieces and soak it in water to avoid browning and also get rid of bitter taste if any.

Peel and chop onion lengthwise.

Prepare the masala by first dry using chillies,coriander seeds and coconut,then add tamarind pulp and required water and grind further to form a paste,need not be extra fine

Heat about a tbsp of oil and toss in the mustard seeds,followed by jeera and urad daal,then add 3-4 flakes of peeled garlic and a few curry leaves.

Add the drained brinjals,salt and turmeric powder and stir on high heat for a minute,add very little water,2 pinches of jaggery and cover it cooking on low flame.

Check if the brinjals are cooked,if a fork inserted gets through easily it means they are done.

Now add the ground paste,very little water,and give a nice stir,but care should be taken that brinjals are not mashed.

Cover and cook for another 5 minutes on low flame.This dish should become absolutely dry.